- 18 - 



N. J. Pilot Scale Precoollng Studies with Certain Fresh Fruits 

 and Vegeta"bles and Shipping Quality Characteristics of New 

 Jersey Blueberry Varieties * Evaluate (1) hydro -cooling (with 

 new test chemicals) on quality maintenance of strawberries, 

 lettuce, peaches and snapbeans under controlled lab conditions; 

 (2) vacu^Jm cooling on quality maintenance of lettuce and other 

 produce under controlled lab conditions; (3) study economic 

 feasibility of vacuum cooling and hydro -cooling under State 

 conditions. Evaluate (h) shipping quality characteristics of 

 blueberry varieties under controlled lab conditions and in 

 test shipments to distajit markets; and, (5) air blast cooling 

 process on quality maintenance of berries under controlled 

 pilot scale operations . 



Agr, Econ,, Food Tech., Plant Path. 28 



Ohio Development of Methods for Evaluating Quality of Fresh 



and Processed Fruits and Vegetables , To (1) develop new 

 methods for quality evaluation of fresh and processed fruits 

 and vegetables, using both subjective and objective techniques; 

 and, (2) compare quality evaluations secured by newly developed 

 procedures with those from commonly eniployed techniques. 

 Sort. 29 



Ohio Comparison of Fruits and Vegetables Processed by Radia- 

 t ion Sterilization with the Sane Fruits and Vegetables by 

 Canning and Freezing . (1) Evaluate nutritionaLL and quality 

 differences of fruits and vegetables processed by means of 

 radiation sterilization when compared to same items processed 

 by canning and freezing. Study effects of radiation steriliza- 

 tion on nutritional and quality differences of: (2) several 

 varieties known to differ in their adaptability for canning 

 and/or freezing, for each commodity; and, (3) fruits and vege- 

 tables when processed at different maturity stages, 

 Hort, 152 



Ohio Evaluation of Fruit Varieties for Processing (Canning and 

 Freezing). 2. FrultsT (1) Evaluate new and commercially 

 inqportant fruit varieties and selections as to quality chcurac- 

 ' teristics after processing in relation to raw product quality; 

 (2) learn processed product yields of these new and comaercially 

 important fruit varieties; euid, (3) obtain experimental data on 

 which to base recommendations to Ohio growers, processors, and 

 consumers as to those varieties most suitable for processing, 

 Hort, 157-2 



